Sesame Shrimp Bowls are a healthy and delicious 20 minute dinner recipe filled with fresh vegetables, rice and shrimp sautéed in a sweet and spicy Asian inspired sauce.
Sesame Shrimp Recipe
Sesame shrimp bowls come together in minutes. The high heat of the skillet cooks the shrimp quickly, and the veggies only need a high hot sear to stay just crunchy enough, just tender enough. A light sesame sauce coats the shrimp and vegetables with classic Asian fusion flavors, sesame, ginger, and garlic.
File this under healthy delicious because it is a low fat, high fiber meal, with a good amount of protein.
Sesame Shrimp Stir Fry
This stir fry of sesame shrimp and vegetables is a must try. The shrimp comes hot off the stove, sizzling and every bit as appetizing as a platter of shrimp fajitas. Only in this case, the quickly pan cooked shrimp and vegetables get tossed over a bowl of rice instead of loaded to a tortilla.
So, instead of Tex-Mex, the shrimp bowl delivers Asian Fusion to create a game winning combination of flavors and textures. It is filling, but not in the way that makes you feel too full.
Sesame Shrimp Buddha Bowl
While a true Buddha bowl is strictly vegetarian, adding shrimp to the vegetables just seemed worth the try.
Just right for lunch or dinner and easy to store leftovers. You can store it in the fridge for about four days or in the freezer up to 30. However, the drawback of freezing it means the veggies will not be as great as the freshly made version.
Is A Shrimp Bowl Healthy?
The quick answer is yes. But there are little things you can do to get the most nutrition out of a shrimp bowl with rice and vegetables. The balance of this meal is half vegetables, one quarter carbs from the rice, and one quarter protein from the shrimp. Everything you need to function at your optimum!
How to kick it up a notch for a highly nutritious and delicious meal:
- If you use whole grain brown rice then it is even more full of nutrition and higher in fiber.
- Try adding optional extra vegetables like fresh red bell peppers, bamboo shoots, sprouts or possibly some grilled green onions. Not just to add color, but tons more vitamins, and yes, more fiber.
- Use high heat to cook the shrimp and vegetables quickly.
- Add the veggies just as the shrimp is close to finishing. That way you don’t overcook the vegetables and lose vitamins in the process.
A Few More Rice Bowl Recipes You May Enjoy:
No other way to say it. I am just a huge fan of rice bowl recipes. With something so simple, you can get so endlessly creative. Here are some of my favorites.
- Easy Pork Carnitas Rice Bowl
- Salmon Miso Poke Bowls
- Instant Pot Chicken Fajita Bowl
- Chicken Shawarma Couscous Bowl
- ½ cup soy sauce
- 2 tablespoons sesame oil
- Juice from 1 lime (about 2 tablespoons)
- 1 garlic clove, grated
- 1 teaspoon grated ginger
- 1 teaspoon sesame seeds
- ½ teaspoon sriracha, or to taste
- 1 pound shrimp, peeled and deveined
- 1 teaspoon cornstarch
- 1 cup snow peas
- 2 cups cooked rice
- Lime wedges
- Edamame (optional)
- Carrots (optional)
- Whisk together the soy sauce, sesame oil, lime juice, garlic, ginger, sesame seeds, and sriracha in a large bowl. Add the shrimp and toss to combine. Marinate for at least five minutes, but no longer than 1 hour.
- Heat a large skillet over medium heat. Add a drizzle of olive oil. When the oil is hot, remove the shrimp from the marinade and add to the pan in a single layer. Cook for about 2 minutes per side, or until the shrimp are opaque and curl up. Reserve the marinade.
- Remove the shrimp from the pan and set aside. Whisk the cornstarch into the reserved marinade and add it to the skillet. Cook, stirring occasionally, until the sauce has thickened slightly-- about 2-3 minutes. Add the snow peas and cook for an additional minute.
- Toss the shrimp with the snow peas and sauce. Serve over rice with garnishes.
I used small shrimp in this recipe (25-30 count) so they’re easier to pick up and eat with chopsticks. If you use larger shrimp, make sure to cook them for a few more minutes.
Personally, I prefer low sodium soy sauce, but use whatever you have on hand.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 369Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 239mgSodium: 2853mgCarbohydrates: 33gFiber: 3gSugar: 3gProtein: 34g
Provided nutrition data is only an estimate. If you are tracking these nutrients for medical purposes, please consult an outside, trusted source.